This version of pizza is truly a work of delicious vegetable art! This is weeknight acceptable (because we all splurge on the weekends right?!) .
Ingredients (enough for left overs):
2 Large eggplant
1 jar of your favorite marinara (I used Trader Joe’s Organic marinara)
1 small can sliced olives
One small bell pepper diced
Basil to taste
Vegan Parmesan (optional)
Preheat oven 350 degrees. Slice the eggplant into circles (the thicker the juicier…it’s your choice how thick). Place on paper towels. Salt both sides lightly and allow to “sweat” for 15-20 minutes. Next gently dab the eggplant to remove salt and moisture.
Place onto baking sheet (generously sprayed with oil or place on parchment paper). Bake for 20 minutes.
Remove from oven and spread marinara over the tops of each one. Next, evenly distribute the rest of the toppings. Bake an additional 8-10 minutes.
My hubs prepared the pizzas below, I normally like mine saucier…you can decide how you like yours!